In food processor, pulse almonds until finely ground. Transfer to bowl. In same processor (do not clean), pulse 6 tablespoons butter until creamy. With rubber spatula, scrape bottom and side of bowl, then add confectioners' sugar and salt and pulse until smooth. Scrape bowl, then add egg yolk and vanilla and pulse until smooth. Scrape bowl, then add flour and ground almonds and pulse until mixture forms fine crumbs. Pour mixture into 11-inch tart pan with removable bottom.

With fingers, firmly press crumb mixture into bottom and up side of pan to form even crust. Freeze 10 minutes or until firm.

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